the awakening

Massaman Curry was a gateway food for me. In college, when I first started to eat a few things that weren’t either a chicken finger or a pizza (or a delectable combination of both), I had Thai food for the first time. I was totally doubtful. What if I hated it? What I didn’t realize at the time was that a well made curry and rice is the exact same kind of comfort food as my beloved Chicken Roll, just with a different flavor profile and delivery system (i.e. in a bowl, not rolled inside a crust of pizza dough). So one day I was downtown with my roommates we stepped into a Thai place on Spring Street, called something generically Thai, like Spice n Rice. Or just Rice, or maybe Panang. I can still picture their logo but cannot recall the name. Eager to be open minded, and already outnumbered in the vote by my roommates, I agreed to have some Thai. I ordered the same thing as Val, it seemed safe. Massaman Curry. I had low expectations. It surpassed and multiplied all of them. I left the restaurant thinking I was extremely mature, exotic and a total hot shit. “I love Thai food” I would then mention to anyone who would listen, in an attempt to prove my worldliness. I was obviously VERY mature. I lived in New York City and enjoyed Exotic Cuisines. I know this sounds kind of sad and sheltered, but you know this was the year 2000, food wasn't completely fetishized yet; and plus, I came from a town where the most exotic culinary experience growing up was the glossy Chinese food at Cathay Hanover.



Now, I am sure if I returned to the same Thai restaurant today, it may be completely sub par. But in my memory, it was a total culinary awakening and I’ve loved Thai curries, especially Massaman, ever since. I often judge the strength of any Thai takeout by two dishes: the Massaman Curry and the Drunken Noodles This particular recipe was originally in Food and Wine, I subbed out the chicken and potatoes traditionally found in MC for a vegan-friendly, protein dense meal that I was making for a friend who had just had a baby and needed some serious chow. I stirred in a bit of cashew and peanut butters to thicken what I saw as a very thin sauce and spiced it up with a little Sriracha. The end result was hearty, comforting and completely delicious, without a breaded chicken finger or pizza crust in sight. I am basically the MOST mature person ever now.



MASSAMAN CURRY with SQUASH, SWEET POTATOES and CHICKPEAS

1 tablespoon ghee or vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 small butternut squash, peeled and diced
1 large sweet potato, peeled and diced
1 can chickpeas, drained and rinsed
1 cup cherry tomatoes
1 teaspoon chopped fresh ginger
1 teaspoon Chinese five spice powder
1 teaspoon ground cumin
¼ teaspoon cayenne
¼ teaspoon dried, or ½ teaspoon fresh grated turmeric
1 teaspoon salt
1 cup chicken broth
1 can unsweetened coconut milk
1 tablespoon cashew butter
½ tablespoon peanut butter (or simply 1 ½ tbsp. of just PB if you don’t have cashew butter) 
Sriracha
½ cup chopped cashews or peanuts
Juice of half a lime (optional)
Chopped cilantro (for garnish), optional

In a large braising pan or Dutch oven, heat ghee or oil over medium heat. Add onion and saute until fragrant, about 3-5 minutes, add garlic and saute an additional minute more. Add to the pan, the squash, sweet potato and chickpeas. Toss together to combine; then add in the ginger, five spice, cumin, cayenne, turmeric and salt. Stir together to coat the vegetables and beans with all the spices. Pour in the chicken stock and coconut milk and bring to a simmer. Let cook until vegetables are tender, about 15 minutes at least.



At this point, the sauce will still be a bit loose. Stir in the peanut or cashew butter, whichever you have/prefer (I used both), and a squeeze of Sriracha, if desired. Fold in the cherry tomatoes and let the sauce reduce and thicken over medium heat for an additional 8 minutes or so, until the tomatoes have burst. Taste and adjust seasonings if necessary. I found this curry needed a little more salt, a little more heat and a bit of brightness, so I squeezed in the juice of half a lime to finish the sauce. Serve with brown or white rice and garnish with the chopped nuts and cilantro, if using.

takeaways

During the month of October, I did Whole30. For those of you unfamiliar, you can get the skinny on their website. I did pretty well (I’d say a solid B+) in adhering to the guidelines, though there were some things I definitely messed up on. Because basically insteading of reading the actual rules, I just asked my sister, who told me even though it was probably not okay to eat three Lara bars in one day on Whole30 that I could. So I did. I also used copious amounts of olive oil, which you’re supposed to limit and I also took a day off for a wedding and then one afternoon off for a beer festival (it was a work event, guys). So basically I did like Whole27-plus-potatoes-and-shit-I realized-halfway-through-that-the-almond-milk-I-drink-actually-has-carrageenans-in-it. But STILL. I didn’t drink alcohol for almost a whole month and I didn’t eat black beans or lentils. And I had a family health crisis, a few isolated work crises AND I got my period back and I STILL didn’t cheat. SO I would like some kind of a plaque and/or trophy for my wall. For being so brave and strong.

When you are done with Whole30 you’re supposed to undergo a process of “reintroduction” so that you can really determine foods that make you tired, inflamed, bloated, mess-with-your-digestion, etc. The idea is every three days you add back in one of the forbidden foods and you illustrate to yourself what’s not working for you. For me, my first day done with Whole30 was Halloween and I went to a party. So my reintroduction process consisted of me drinking beer and a bunch of wine, eating pizza and pounding, like, four Reese’s cups. My reintroduction also consisted of me not sleeping that night as my body tried to fight off the case of Instant Diabetes I had attempted to give it.

I had some good takeaways from my Whole30 experience and some things that I know just aren’t sustainable for me (like no pizza- I don’t even care if it makes me feel sluggish, they will pry the slice from my cold dead hands)...but on the other hand I realized I enjoy black coffee now and I enjoy and even look forward to meals that are heavier on veggies than anything else. This yummy breakfast dish was my go-to Sunday morning meal during my Whole27ish. It’s so good Paul didn’t even notice we had stopped eating baked beans.

SMOKY SWEET POTATO HASH with EGGS

1-2 sweet potatoes, peeled and cut into a very small dice*
1 shallot; or ½ an onion, finely minced
2 cloves garlic, minced
3-4 tablespoons olive oil
½ teaspoon cumin
¾ teaspoon smoked paprika
4 eggs
salt and pepper

Optional: sliced avocado for serving

*In order for this hash to be successful (i.e. potatoes that are cooked through but not falling apart) you must take the time to cut them into an evenly sized dice. I’d wager to say my dice on these is usually about ½ “ square, but god knows I’ve never taken a measuring tape to ‘em. In a very large skillet or cast iron pan, heat about 3 tablespoons of oil over medium heat. Add onion or shallot, season with salt and pepper, and saute 1-2 minutes, or until fragrant. Add sweet potato and toss around to evenly coat with oil, adding a drizzle more if necessary. Season everything with a pinch of salt and pepper and cover, stirring often, letting the potatoes and onion steam a bit for about 3-4 minutes. Add garlic and spices and stir together well. Return lid and let the potatoes continue to “steam” for lack of a better word, stirring often so they don’t stick, for another 5 minutes more. Test a potato cube for doneness...you want them to be just about done, but not mushy. They will continue to cook for another solid few minutes, so even if there’s a tiny bit of bite to them still, it’s okay.

Reduce heat to low for a moment and use a spatula or wooden spoon to make four little indents in the potato mixture. Drizzle a touch of olive oil into each one and then carefully crack an egg into each. Raise the heat just a bit, to just shy of medium and let everything cook until the eggs are done to your liking. I find using the cover for a few minutes, but then allowing them to cook uncovered yields fully cooked whites and still-runny yolks. To tell that the whites are done, I usually just carefully pick up one side of my pan and tilt it up, you want a little movement left in the yolks but no runniness whatsoever from the whites. Serve with sliced avocado and plenty of hot sauce.

long days and all

I have been grasped by an overwhelming sense of nostalgia the past few weeks. Admittedly this happens every August as fall creeps closer but in this case the loss of an old friend last week has me feeling particularly gripped with a want to slow time down/ move it backward. As I sifted through milk crates of old photos and reconnected with people I hadn’t seen in years I couldn’t help but be seized by how fast it all goes by and how precious life is. This particular friend and I had not seen each other in years, or even been close in over a decade but the suddenness of his passing, the fact that he left a beautiful family behind and the fact that we were so close at such a formative time in our lives had me really steeped in the grief of it. We were all just babies, really, riding around with newly minted drivers licenses, truly questionable fashion choices (so much hemp, so many cargo shorts), and good, good company. We laughed constantly and life felt like an adventure, even though it was some pretty basic suburban teenage mischief. Everything was new then.

I am also struck by the speedy passage of this year and the deep-feeling-potency of motherhood. I don’t know how to put it any other way. I thought I was a sensitive soul before becoming a mom but having a child, like falling in love, getting married, or any other activity that is both worthwhile and terrifying at the same time truly does bring out All the Feels. Russel is now six months old. How on earth this happened so quickly I don’t know. I often times am still struck by the thought “holy shit I have a baby!” when I peek at him in the rearview mirror or tiptoe into his room to watch him sleep. You can call it cliché all you want but the parenting adage that the “days are long but the years are short” is the TRUTH. He has been alive for half a year and it feels like ten seconds. My boy has round thighs reminiscent of legs of prosciutto, three (three!) tiny white teeth and what the pediatrician calls a “zest for life.” I think we will keep him, long days and all.

And while the days are long for just a few weeks more I’d like to hang onto this summer for a while more. Food is an easy way to do that. Fresh, bright and super simple: this chicken “salad” for lack of a better term has without a doubt been the signature food of the Benson Family Summer of 2015. My friend Tim made something similar a month or so back and told me about it. I went home and made it the very next day, tweaking it just slightly and adding corn (because it’s August, der). I then went on to make it four times over the next three weeks. It’s addicting, healthy and delicious. I have bulked it up with crunchy romaine and baby spinach leaves to be a proper salad, spooned it into warm pita pockets and shoveled it into my mouth with the serving spoon straight out of the bowl. It’s that kind of good.

TOMATO, CORN and HERB SUMMER CHICKEN SALAD

Marinated grilled chicken breasts (see recipe below)
1 ear corn, charred over a grill or open flame
1 cup halved cherry tomatoes (I used red and yellow)
3 scallions, chopped
2-3 tbsp. fresh parsley, coarsely chopped
2-3 tbsp. fresh cilantro, coarsely chopped
¾ cup cashews, toasted and coarsely chopped
3-4 tbsp. olive oil
Juice from one lime
2-3 tsp. rice vinegar
Drizzle honey
1-2 tbsp. whole grain mustard

Char corn over an open flame or grill until slightly blackened in spots. Let cool and chop kernels from the cob. Halve or quarter cherry tomatoes and combine with corn in a large bowl. Add cubed grilled chicken scallions, parsley, cilantro and cashews. Drizzle in oil, lime juice, rice vinegar, honey and mustard. Season with salt and pepper. Toss together and taste, adjusting seasonings if necessary. Serve with lettuce cups, over chopped romaine with an extra drizzle of oil for a complete salad; or shovel into your mouth straight out of the serving bowl (my preferred method).

SIMPLE MARINATED GRILLED CHICKEN

3-4 chicken breasts
¼ cup olive oil
Juice of ½ a lemon
2 tbsp. red wine vinegar
1 tsp. Dijon mustard
2 tbsp. whole grain mustard

Liberally salt and pepper chicken breasts and combine with remaining ingredients in a Ziploc bag. Let marinate in the fridge for at least 20 minutes or up to 4 hours. Grill until cooked through or a meat thermometer reads 165 degrees. You could also use boneless, skinless thighs, although if I were doing that I would halve the amount of olive oil, they have much more fat.

worth the reward

 I have begun wearing yoga pants for ABY (anything but yoga) and I have an assortment of nursing tank tops from Target that have been a second skin for the past five months. Suffice to say I’m not in a place where I’m taking a lot of fashion “risks” (unless you count looking like a Total Mom a risk). However, in a time not so long ago I might go out on a limb with a “look” if you will. In fact I’ll have you know when I was 7 months pregnant I bought a pair of maroon suede dunks because I was absolutely certain that I was going to be the kind of mom who could pull off high tops. I realized when the pregnancy hormones/ online shopping high wore off that no, no I was not and rather than making me look like a cool sporty lady said dunks made my swollen calves look like leggings-clad tree trunks and it was essentially the female equivalent of a dad with an earring. But you know, you live and you learn.



High tops aside, in most cases I hold a basic philosophy, or I guess you could call it a mantra, when it comes to a new item of clothing that I’m not quite sure I can pull off. I recited it my friend Val one afternoon in college when she was hesitating on wearing either a fedora or some parachute pants or a one shoulder tank top (or some other early 00’s fashion abomination that seemed amazingly haute couture at the time). “You just rock it” I told her. “Whenever I’m about to wear something that I’m not sure I can pull off, I just leave the house before I can reconsider.” The guarantee is this: before you can let enough self doubt creep in that you scuttle home and change at least three people will compliment you on the new look and you’ll find the risk is worth the reward. You just rock it. Wear the pants/hat/tank like you own it and the world will take notice.



I find this basic philosophical framework bodes well towards cooking outside of your comfort zone as well. I guess these days since I’m spending less time crafting together smartly curated outfits I’m extending the “act first, think later” framework to our weeknight dinners. On a whim a few weeks ago I bought a big giant pack of soba noodles in an attempt to recreate something I had eaten from a Thai food truck. I was a little intimidated as I almost always am when it comes to a new ingredient that feels outside of my wheelhouse. But the end result was a new, healthy weeknight staple dish that is super fast and totally yummy. The risk of the new is almost always worth the reward of expansion, whether it’s jazzing up your wardrobe or spicing up your same stable of weeknight meals. And if we’re being serious here the worst thing that could happen in this scenario would be that dinner is a disaster and you have to order pizza. And if pizza is your worst case scenario well then, your life is alright.

GARLIC GINGER SOBA NOODLES 
with SPINACH and MUSHROOMS 

2 bundles Japanese Soba noodles (about ¼ a large package)
1-2 tbsp. oil (olive, grapeseed or canola)
1-2 tsp. butter
1 shallot, finely minced
3-4 scallions (white and light green parts only, dark green reserved)
3 cloves garlic, peeled and minced
2-3 tsp. ginger, grated
Equal parts shitake and white button mushrooms, thinly sliced (about 2- 2 ½ cups total)
1 bag baby spinach
2 tbsp. rice vinegar
2-3 tbsp. soy sauce
1-2 tsp. Sriracha
4-5 dashes fish sauce
Generous drizzle of honey
½ to ¾ cup shelled edamame
½ cup cashews, toasted
Toasted Sesame Oil (optional)

Optional accompaniments:
Crispy Baked Tofu
Fried or hard boiled eggs



Set a large pot of water to boil. In a large skillet, heat butter and oil over medium heat. Add shallot and sauté for about 2-3 minutes until translucent and fragrant. Add mushrooms and sauté, stirring less frequently so they brown up a bit in spots, for about 5-8 minutes. If the pan gets very dry, feel free to add a touch more oil or another pat of butter. Add scallions, ginger and garlic and stir until fragrant (about 2 minutes), then add half of: soy sauce, rice vinegar, fish sauce, Sriracha and a small drizzle of honey. Add edamame and spinach in handfuls until it wilts down.



Taste and test sauce for flavor, adjust with reserved soy, vinegar, honey and Sriracha. If you want it a bit saltier add more soy, more tangy- add more vinegar, spicier- Sriracha or a bit more sweetness drizzle in a little more honey. Stir everything together and reduce heat to low. Drop soba noodles into salted water and stir around. Let cook according to package directions (usually only about 5 minutes); drain and add directly into the skillet of vegetables. Stir everything together and taste again. Adjust sauce if necessary, adding more of anything you think it may need; if you want it a bit more saucy, you can spoon in a little of the noodle water. Transfer noodles and veggies to bowls and serve with Crispy Baked Tofu or a fried or boiled egg on top, or both (you could also add sautéed shrimp, chicken or flank steak if you were feeling like you needed some animal protein). Garnish with chopped cashews, the reserved green scallions and a drizzle of sesame oil.

all in the approach

When I was about 26 I began to teach myself how to cook. Out of both curiosity and necessity. As I have shared here before I was once very overweight, and learning to cook for myself was a huge step in the process of losing the extra pounds. I had dabbled a bit before in the kitchen and I could certainly make basics like pasta or marinated steak tips; but with the need for healthy food came a curiosity in cooking that had apparently laid dormant for years. One of the first “fancy” foods I experimented with were Asian Lettuce Wraps, just like these. I made them for a New Years Eve party with my roommates that was more “5 people getting drunk and having a violent dance party” than “actual party” but you know in those days, if the party was small you just committed yourself to drinking until it got weird or someone split their pants break dancing on the kitchen floor.

I feel very fortunate that much of my knowledge in the kitchen seems to be innate. And more fortunate still that I don’t just take an interest in preparing food, but a great joy in it. Because we all gotta eat, right? I learned both this approach and my basic skills from many women in my life, but one in particular: my mother. Even though frozen, convenience and microwave foods were totally en vogue in the 80s (actually so was En Vogue now that I mention it- ba dump bah!), my mom was making her own pizza dough and dinner rolls; experimenting with homemade “Chinese Food” (basically just add soy sauce and water chestnuts to anything) and showing up in the kitchen, night after night, making simple, satisfying homemade food for all of us with the kind of enthusiasm that cannot be taught, only inherited.

Now I find myself years later, once again with weight to lose (thanks pregnancy). So I’m stepping back on the scale and stepping into unfamiliar territory- this time new motherhood. I am again pleasantly surprised and infinitely grateful that at least a bit of this work feels innately known, second nature and yes, filled with joy. Becoming a mother makes me feel far more connected to all the women in my life- moms and grandmothers, aunts, cousins and friends. And feeling lucky that even though until very recently their particular skill set when it comes to childrearing did not necessarily pique my interest, that just by knowing them, I was learning whether I knew it or not. By proximity alone. So I guess I should say thanks to all the moms in my life that have done this first and of course, thank you, Pizzer. For showing me how to shush a fussy baby, sauté a mean stir fry and most of all to approach the part of my life that is decidedly domestic with not just energy but passion. Because the approach really makes all the difference.

ASIAN LETTUCE WRAPS

1 head Boston lettuce, leaves removed from stem and washed
2-3 tbsp. olive oil
¾ - 1 lb. ground pork
1 small onion, minced
1 red pepper, seeded and minced
8-10 white button mushrooms, cleaned and diced
3 scallions, chopped
2-3 tbsp. grated ginger
3 cloves garlic

4 tbsp. soy sauce
2-3 tsp. rice vinegar
Juice from ½ orange or tangerine; or from one whole Clementine (approx. 3-4 tbsp. orange juice)
A few dashes of Fish Sauce
Sriracha, to taste
1-2 tsp. honey
Toasted sesame oil (about 1 tsp.) (optional)
Toasted, chopped cashews or peanuts (about ½ - ¾ cup) (optional)

Heat oil in a large skillet over medium to medium-high heat. Add pork and sauté until no pink bits remain, push to one side and reduce heat to medium. Add onion, red pepper and mushrooms to the pan and sauté until fragrant and softened and mushrooms are a bit browned, about 5 minutes. Add an extra drizzle of oil if the pan seems dry, then add in garlic, scallions and ginger to the pan and sweat for a few minutes, stirring constantly. Fold pork in with the rest of the ingredients and stir together well. Drizzle in soy sauce, rice vinegar, orange juice, fish sauce, Sriracha and honey and stir together well. Let simmer for about 3-5 minutes, stirring often.

Taste and adjust seasonings as you wish. If you want a bit more salt: add another dash or two of soy; sweetness- drizzle in a touch more honey and juice; tang- vinegar; heat- Sriracha, you get the point. I usually add a bit more of everything, being most careful with the salt (because it’s hard to go back once you go overboard) and the honey (because you don’t want a sauce that’s going to stick to the pan). Finish with a drizzle of toasted sesame oil (about 1 tsp.) and crushed cashews or peanuts, if you like.

Serve hot or warm with cold lettuce leaves alongside. I like to make this into a full meal by making some white or brown rice to serve with. Even though you need to do a lot of chopping and prep- the dish itself comes together quite quickly and makes for a really impressive appetizer. If I am entertaining I like to make this ahead and then gently reheat it- it warms up very nicely. Make sure the lettuce leaves stay really cold in the fridge because the contrast of cold leaves and warm filling is what really makes this dish a stunner.

open concept

Oh haaaaay....guess I wasn't joking about slacking off and taking advantage of summer. Second week in September and I feel like it can't possibly already be this far into fall. The good news is I have an enormous backlog of deliciousness to share with you. Like to hear about it? Here it go... I cook without rules and often without any concept whatsoever. Like most households we tend to have our standard batch of groceries that we buy each week and that gets us through at least 5 breakfasts and lunch and maybe the one or two dinners we actually get to sit down to together. And it always, always has to be supplemented by additional trips to the grocery store. Fortunately, not a big deal for me since I am financially obligated to be inside not just a grocery store but the one we primarily shop at at least 35 hours per week.



When you have a decently stocked pantry and a few odds and ends of veggies but no particular vision, that is when kitchen creativity gets cookin. At least if you’re a geek like me. Day dreaming about the contents of your fridge and attempting to make a whole meal of food out of them is one of my most favorite hobbies and it’s also the kind of free association thinking that creates such Benson family favorites as Potato Tacos or my most coveted Transcendental Burritos and pretty much any easy pasta dish that I’ve had cause to cook up in the past decade. One such invention that has been on recent rotation is this here. An amalgam of components that we have dubbed “Yummy Bowls” because basically, well, they come in a bowl and they are yummy. It’s not that deep.



More a loose framework than an actual recipe this is one of my favorite things to make for lunch on a day off, or for a quick, but filling and healthy supper, or what I make for lunch when a vegan comes over (hi Ashley!). It ends up being a mish mash of whatever produce I have around, over a bed of starch (rice, cous cous or even farro) and always either some go-to crispy baked tofu or this here delicious and fast marinated grilled tofu. This preparation does everything I want a proper recipe to do to tofu- infuses it with mouth watering flavor and gives it an appealing texture – crispy on the outside, tender within. We like to garnish these with a dollop of hummus, some Sriracha and a sunny side up egg (but of course not when the vegans are coming). It’s super filling and pretty virtuous, so I don’t even feel bad when I eat a  half whole entire caramel filled chocolate bar after dinner. If I make this for myself for lunch, I have enough leftover to make myself a smaller Yummy Bowl the next day as leftovers. If I make it for myself and someone else, we usually house it all. It’s healthy after all and there’s only so much virtue to go around.



YUMMY BOWLS (we're working on the trademark for this and Potato Tacos)

White or brown rice, prepared according to package directions
Grilled Marinated Tofu
Easy Baked Sweet Potatoes
Sauteed Mushrooms
Sauteed Spinach, Peas and Red Onion
2 Eggs, poached or sunny side up



GRILLED MARINATED TOFU

2 scallions, minced
2 cloves garlic, minced
1-2 tsp. grated ginger
¼ cup soy sauce
¼ cup olive oil
2 tsp. honey
A few shakes rice vinegar
1-2 squeezes Sriracha or other hot sauce
1 package extra firm tofu, pressed, drained and sliced

To press and drain tofu: remove from packaging and place in a shallow bowl or on a plate with a bit of depth. Stack 1 or 2 plates on top and weight with two cans, or something equally heavy. Let press for 15-20 minutes before draining off excess water and slicing. This is a serious pro tip for getting a nice texture out of your tofu- even though it takes extra prep time I never skip this step.



While the tofu is pressing, prepare your marinade in a large Ziploc bag. Combine all ingredients and squish together gently to combine. Once the tofu is pressed and sliced, add to bag, squeezing out extra air as you close and set to marinate in the fridge. 30 minutes, or up to overnight.



Heat grill to medium heat. Pour olive or canola oil onto a paper towel and using tongs, grease the grates of your grill. Place tofu on grill and cook, about 3-5 minutes on each side, flipping once. It may still stick a bit, becase there is no fat in the actual tofu itself. I simply jimmied it off with a nice sharp spatula and made sure to regrease the grill with a little bit more oil before flipping to the second side. Remove and enjoy, either in yummy bowls or as a salad topping or simply a quick, high protein snack.



EASY BAKED SWEET POTATOES 

1-2 large sweet potatoes, peeled and diced
Olive oil
Salt, pepper

You can’t get much easier than this. Peel and cube potatoes and toss with a drizzle of oil, a healthy pinch of salt and a few cranks of pepper. Roast at 400 for 30-40 minutes or until tender, tossing at least once. These are always a delicious easy side dish or nice salad topper.



SAUTEED MUSHROOMS

1 bunch button or cremini mushrooms, wiped clean with a damp cloth
Olive oil
Butter
Salt, pepper

Stop me if I’m insulting your intelligence at any point..every component here is dead simple, but I also like to really follow through on the directions. These mushrooms, like the sweet potatoes and most other components of the Yummy Bowls are super easy, work as a simple side dish and require little more than trimming and chopping. Heat equal parts butter and olive oil in a skillet over medium heat (about 1 ½ tsp. of each depending on how many mushrooms you’re cooking). Add mushrooms and a sprinkle of salt. Let brown, turning every so often until they have purged their liquid and darkened in color, about 8-10 minutes. Season again with salt and black pepper.



SAUTEED SPINACH, PEAS and RED ONION

1 bunch baby spinach leaves
½ red onion, thinly sliced
¼ - ½ bag frozen sweet peas
Olive oil
Salt, pepper

This component is totally the result of what I had on hand, if that wasn’t obvious already. Once the mushrooms were cooked, I wiped out the same skillet, heated up a bit more olive oil and sautéed first the onion, then spinach and peas until everything was cooked through nicely. Plenty of salt and pepper for flavor and we’ve got ourselves a pretty packed, nice looking Yummy Bowl situation.



EGGS and RICE I’m not going to tell you how the poach/fry an egg or make rice. We all have limits and I think I crossed mine with the spinach instructions.



Layer all components in a big ass bowl, with the egg on top. Sprinkle with salt and pepper and maybe season a bit with hot sauce, Sriracha or any sauce you’re into. Salt and pepper over the top, slice into the egg so the yolk runs down over everything and….you see we don’t call it a Yummy Bowl for nothing.

skills

I consider myself fairly skilled at some things, others not-so-much. I can pull together a decent meal, I’m really good at making sandwiches and I’d like to think I’m a pretty approachable source to help you pick out an interesting, but inexpensive wine. I’m also quite clear about those things where my particular skill set falls short: any feat of athleticism, catching a ball, throwing a ball, running without complaining, being patient when I’m hungry and putting clean laundry away. Fortunately, in some aspects my mate fills in where I fall short. He’s smart and organized around the house and thorough where I am often slapdash, but together we are truly good at one thing and that thing is Sundays.



For many years when I was in the restaurant business, I worked every Sunday morning. First on the floor, pouring coffee and doling out pancakes and then later behind the bar, where I mastered making a 2 gallon jar of Bloody Mary mix in less than 5 minutes flat and learned to pour a mimosa in my sleep. So a few years back when I made the shift from the 9-5 world to retail, I knew working weekends would be in the cards. But I set out, in my initial interview, that this woman will not work Sundays. You can take your time and a half; Sundays are sacred to the core. And we Bensons are super good at them. I prefer to have zero social plans, so we can meander through the day unfettered. We like to make breakfast and linger over way too many cups of coffee, with some music on and have a long conversation. Often times we have our most important conversations on Sunday mornings, because it’s that time when we reconnect and get that sense that can sometimes get lost in the chaos of the week, that we are, in fact, in this together.



Half way through the day on Sunday, I’ll often call someone up to come over for dinner, whether it be Paul’s folks, my mom, our friend Shane, or my dad. Often, if my mom is coming back up from the Cape, I’ll tell her to grab some littlenecks and fish and we’ll make a supper out of her hauls. Steaming the littlenecks in a simple situation of shallots, garlic and white wine; serving the whole steaming pot with a few grilled slices of bread or some chunky Ciabatta. Fish and seafood in general, when you’re lucky enough to be from Massachusetts, where fresh, local catch is often abundant, is best not messed with. So I dress the cod with a sprinkle of salt, a hefty sifting of Old Bay, a squeeze of lemon and a few pats of butter and toss it in the oven to bake. A simple main dish and two sides, a classic Sunday supper and a chance to be with friends and family. This is what I live for, this is what it’s all about. A few Sundays back this particular salad was a perfect late spring side for a simple, delicious fish dinner. I told you I’m good at this.



SHAVED BRUSSELS SPROUT SALAD 
with BACON, ALMONDS and PECORINO 

1-2 lb. Brussels sprouts, trimmed and very thinly sliced
3-4 slices bacon
½ cup raw almonds, toasted and coarsely chopped
½ cup grated Pecorino cheese

For the dressing: 

Juice of one lemon
1 tsp. reserved bacon fat
¼ cup olive oil
1 tsp. Dijon mustard
1 tsp. honey
Splash orange juice
Splash rice vinegar
Salt and pepper



Set bacon in a cold skillet over medium-high heat. Brown thoroughly, remove and drain on paper towels. Reserve one teaspoon of the warm bacon grease. Crumble cooled bacon into bits, set aside. While the bacon browns, prep the sprouts: trim the tough ends off your sprouts, then peel off the outer leaves. Slice in half and place cut side down on a cutting board; use a super sharp knife to thinly shave the sprouts into tiny ribbons. Place in salad bowl and sprinkle with a touch of salt and pepper.



Toast almonds in a low oven or over low heat in a small nonstick pan until fragrant. Coarsely chop and add to bowl with shaved sprouts. Use a microplane or fine grater to grate Pecorino into bowl and add bacon bits.



For the dressing: combine all ingredients in a jar and using an immersion blender, emulsify; or, clamp the lid on the jar and shake like crazy to combine. Pour about half the dressing over salad, toss together and let sit in the fridge for 30 minutes to 1 hour. Before serving, toss in a bit more dressing and serve with the remainder of dressing on the side.



This salad, like most slaws (which it resembles closely), really does well to soak up the dressing for a bit. The end result is really unique- a little salty and decadent thanks to the bacon and Pecorino, a touch bitter and crisp courtesy of the sprouts and overall bright and delicious, care of a terrific, simple dressing. This is also a killer salad for pairing wine with. In this case, we were drinking Raventos i Blanc l’Hereu- a delicious sparkling Spanish wine; but it would work with any mineral tinged white- an Albarino, a California style Sauvignon, even Muscadet. Actually, almost any white, period. A wine-friendly food- you gotta love that.

proactive

I started drinking rosé last week. Out of sheer meteorological protest. Spring this year, like every year in New England, is a big heap of bullsh!t. For every deceptively warm 65 degree Tuesday, there is a weekend of sleet and four more mornings where you can hear the heat kick on as you hit the snooze. April is the month of accidentally wearing flip flops before learning that it’s laughably cold out and returning home to change with frozen pinky toes. So I decided that if the weather is going to continue to be rude, I’m going to start drinking like it’s July, whether it’s ever coming or not. I’m kind of proactive like that.



Rosé is my favorite summer drink and in my line of work, in late March when you see pre-sell sheets with pink wine on them you gasp a little bit and allow yourself to get hopeful: this winter will end! Now, in late April, as the wine starts arriving at the store I’m such a hound for it that I’m actually defensive when customers ask for it. ‘Are there any rosés yet?’ In my head I’m like ‘back off. That first case is coming home with me, hombre.’ The fact that the whole entire goal of my job is to sell product is replaced by my blind devotion to pink wine and the promise of warm weather it brings. We need time to be alone. I’ll call you when we’re ready.



Now, because I’m a well rounded individual, I don’t JUST drink seasonally…I’ve naturally also started embracing the bright green produce of spring as it filters into the store. I guess I just don’t guard the ramps and asparagus quite as violently as the first few cases of Raventos i Blanc 'La Rosa'. When I peeped this salad in last month’s Bon Appétit, it smacked of spring to me and also brought back onto my radar one of my favorite simple delights of warmer weather: quick pickles. They are so easy (and in this case pretty!) and delicious on salads, layered on sandwiches, even set out with some good cheeses, crusty bread and cured meats for an appetizer. I made this salad for both a dinner party and Easter lunch and in both cases it was as well received as a bowl of sunshine on a not-quite-warm-enough April day.



BABY GREENS and HERB SALAD with PICKLED RADISH, 
ROAST VEGETABLES, PISTACHIOS and FETA
(adapted from Bon Appétit)

Quick Pickled Radish:

1 cup rice vinegar
2 tbs. sugar
1 tbs. kosher salt
3-4 good size watermelon radish, peeled and very thinly sliced

Salad and Dressing:

2-3 tbs. olive oil
3 large carrots, peeled and cut into ¾ inch slices on the diagonal
½ bunch asparagus, cut into 2 inch sections
Several cups mixed greens (I used baby spinach and baby arugula)
¼ cup herbs (I used mostly chives, followed by mint and just a bit of tarragon)
½ cup shelled pistachios, toasted and roughly chopped
¼ - ½ cup crumbled feta or shaved parmesan cheese
1/3 cup olive oil
1 tbs. lemon juice
1 tbs. rice vinegar
Kosher salt and black pepper



Heat oven to 400 degrees. On a parchment paper-lined cookie sheet, toss carrots and asparagus in 2-3 tbs. olive oil. Generously salt and pepper and set to roast until tender (maybe a little less than 20 minutes). The key to cooking these two vegetables together evenly is to keep the slices of carrots on the thinner side. You want them cooked through, but not roasted to oblivion, because over-roasted vegetables in salads tend to be the wrong version of mushy. While the vegetables roast, pickle the radish and toast the nuts:



Bring vinegar, sugar and salt to boil in a small saucepan. Let simmer just a few moments until salt and sugar are dissolved. Remove from heat and drop in the radish. Let sit until just tender (about 10 minutes- although leaving a batch overnight in the fridge had no adverse results). This whole concoction will turn a fluorescent hot pink. It’s so pretty! If you have trouble finding watermelon radish, use a bunch of traditional radish. They will still turn pink, but maybe not as brightly fluorescent as the watermelon variety. Toast pistachios in a small skillet over low heat until browned and fragrant. Coarsely chop.



Combine greens and herbs in a large salad bowl. Finely mince chives, tear mints leaves from their stems and leave whole, pick tarragon leaves from their stems as well. In the spring, I adore chives, so I used a whole bunch of them here. I used slightly less mint than chives and even less tarragon, because mint and tarragon can be a bit pronounced, I didn’t want them to overwhelm the salad. Lightly salt and pepper the greens and herbs before layering on roasted vegetable, nuts, pickled radish and whichever cheese you’re using.



The first time I made this salad, I used crumbled feta, on round two, I shaved parmesan with a vegetable peeler over the top. Both versions were delightful, so choose whichever you have on hand. Combine all dressing ingredients in a jar, clamp the lid on and shake like crazy to emulsify. Pour about half dressing over salad, gently toss, salt and pepper a bit more to taste and serve with extra dressing along side.